Sweet Potato Muffins

Makes 12 muffins

I’m sure you’ve noticed by now that I love baking with sweet potatoes.  They provide extra sweetness while packing in tons of healthy fiber.  These muffins are naturally gluten and dairy-free, and take no time to throw together.  Try making them with your kids, they will become your family’s favorite go-to anytime snack!  This slightly adapted recipe is courtesy of Super Healthy Kids.  You can see the original recipe here: http://www.superhealthykids.com/flourless-sweet-potato-blender-muffins/



  • 1 large Sweet Potato
  • 2 Bananas
  • 2 Eggs
  • 2/3 cup Almond Butter
  • 4 tablespoons Maple Syrup
  • 2 teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • ¾ teaspoon Ground Ginger
  • ½ teaspoon Allspice (optional)
  • ¼ teaspoon Nutmeg


  • Bake sweet potato until tender – about 1 hour in a 400 degree oven.  Let cool for when you’re ready to use.
  • Preheat oven to 350 degrees.
  • Grease a muffin tin.
  • Scoop out and measure ¾ cup mashed sweet potato and place in high-speed blender.  Add all the remaining ingredients except the baking powder.  Blend on high until smooth.
  • Add the baking powder and blend on low until just combined.
  • Pour the batter into the muffin tins, filling each cup ¾ of the way full.
  • Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Let cool and enjoy!